These no-bake chocolate caramel bars are layered with rich chocolate, buttery cookie crumbs, and a smooth caramel filling for an easy dessert that tastes like it came from a bakery.
With their soft caramel center and chilled chocolate topping, these dessert bars have the perfect mix of creamy, chewy, and crunchy textures in every bite.
They’re perfect for holidays, potlucks, late-night chocolate cravings, or anytime you need a simple make-ahead treat that disappears fast.
If you love easy no-bake desserts like millionaire bars, chocolate caramel candy, or layered dessert squares, this recipe is one you’ll want to make again and again.
Ingredients You’ll Need
Base Layer
- 1½ cups almond flour
- 2 tbsp coconut oil melted
- 2 tbsp maple syrup
- ½ tsp vanilla extract
- ¼ tsp salt
Caramel Layer
- ½ cup creamy almond butter
- 3 tbsp maple syrup
- 2 tbsp coconut oil melted
- ¼ tsp salt
Chocolate Topping
- 1 cup dark chocolate chips
- 1 tsp coconut oil
- Flaky sea salt for topping optional
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How to Make No Bake Chocolate Caramel Bars
1. Line a 8×8-inch pan with parchment paper.
2. In a bowl, mix almond flour, melted coconut oil, maple syrup, vanilla, and salt until a soft dough forms.
3. Press mixture evenly into the bottom of the prepared pan. Chill for 20 minutes until firm.
4. In a separate bowl, stir together almond butter, maple syrup, melted coconut oil, and salt until smooth.
5. Spread caramel layer evenly over the chilled base. Refrigerate for 30–40 minutes until set.
6. Melt chocolate chips with coconut oil in the microwave in 20-second intervals, stirring between each, until smooth.
7. Pour melted chocolate over the caramel layer and spread evenly. Sprinkle with flaky salt if using.
8. Refrigerate for at least 1 hour until fully set. Slice into bars or squares using a sharp knife.
No Bake Chocolate Caramel Bars
Ingredients
Base Layer
- 1½ cups almond flour
- 2 tbsp coconut oil melted
- 2 tbsp maple syrup
- ½ tsp vanilla extract
- ¼ tsp salt
Caramel Layer
- ½ cup creamy almond butter
- 3 tbsp maple syrup
- 2 tbsp coconut oil melted
- ¼ tsp salt
Chocolate Topping
- 1 cup dark chocolate chips
- 1 tsp coconut oil
- Flaky sea salt for topping optional
Instructions
- Line a 8×8-inch pan with parchment paper.
- In a bowl, mix almond flour, melted coconut oil, maple syrup, vanilla, and salt until a soft dough forms.
- Press mixture evenly into the bottom of the prepared pan. Chill for 20 minutes until firm.
- In a separate bowl, stir together almond butter, maple syrup, melted coconut oil, and salt until smooth.
- Spread caramel layer evenly over the chilled base. Refrigerate for 30–40 minutes until set.
- Melt chocolate chips with coconut oil in the microwave in 20-second intervals, stirring between each, until smooth.
- Pour melted chocolate over the caramel layer and spread evenly. Sprinkle with flaky salt if using.
- Refrigerate for at least 1 hour until fully set. Slice into bars or squares using a sharp knife.
Notes
- These bars can be stored in the refrigerator up to 1 week and frozen for up to 2 months.
- This dessert is best sliced cold for clean edges.
- Peanut butter works well for these bars and gives a more classic candy flavor.
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